Make these easy basil, tomato and cheese-topped marinated chicken breasts in your contact grill. Serve as-is or on toasted French bread slices.
boneless skinless chicken breast halves (about 1 1/4 lb)
cup zesty Italian dressing
teaspoon garlic pepper blend
tablespoons chopped fresh basil leaves
thin slices tomato
slices (1/2 to 3/4 oz each) provolone cheese
Place chicken in shallow dish. Pour dressing over chicken. Cover and refrigerate about 30 minutes.
Heat closed medium-size contact grill for 5 minutes. Remove chicken from marinade; reserve marinade. Sprinkle chicken with garlic pepper. Place chicken on grill. Close grill. Grill 4 to 6 minutes, brushing with marinade once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining marinade.
Sprinkle each chicken breast with basil; top with tomato and cheese. Let stand on grill 3 to 5 minutes or until cheese is melted.
For a nice change of flavor, you could use mozzarella cheese instead of the provolone and substitute Caesar dressing for the Italian.
Serve the cheese-topped chicken on toasted French bread slices with lettuce and sliced red onion.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.